Boil potatoes for 10 minutes. Remove from water and set aside. Preheat oven to
375°F. Place rolled fish, wine, water, bay leaves, thyme, salt, pepper, potatoes
and leek rings in a high-sided baking dish just large enough to hold the fish.

Place in oven for 15 minutes. Remove and carefully stir butter, tomatoes, basil
and parsley into broth. Return to oven for 5 minutes to melt the butter and cook
the tomatoes. Squeeze lemon over the fish, divide among 4 plates and serve
immediately.